| Author: Alesia The link to "bismark tip" didn't work but I'll google it. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. In a small bowl, beat the additional egg with one tablespoon of water. Melt white chocolate with 2 tablespoons of milk on a water bath. One of my very favorite citrus recipes is Tartine Bakery’s Lemon Cream, made with sweet and floral Meyer lemons if I can find them. Chill the cream, add diced butter and whisk. Boil for 2 minutes, beat vigorously, until the flour mass becomes smooth dough that comes away from the sides of the pan. Add food coloring diluted in 1 tablespoon of water, stir. Every other Friday, Yossy Arefi from Apt. Code: YAY20*exclusions apply. Хотите оставить первый. Garnish with candied citrus peel (I used kumquats). 1 cup water6 tablespoons butter2 teaspoons sugar1/2 teaspoon salt1 cup flour4 eggs1 egg for egg wash. Preheat oven to 425° F. Combine the water, butter, sugar, and salt in a saucepan. While eclairs are baking - let's prepare the cream. Write the first one! I used to fill them with ice cream, but this time of year a hefty spoonful of tart lemon cream is the way to go. Place the cream cheese, strawberries, sugar and lemon zest in a food processor and process until smooth. If you like lemon pie, this is the recipe for you if pressed for time. Today: Eclairs are classic and elegant -- adding a citrusy cream makes them the perfect dessert to tackle on a gloomy January day. Use a pastry bag to fill eclairs with cream. I stumbled upon the genius recipe about a year ago and have made it countless times since. foodformyfamily.com/recipes/lemon-meringue-eclairs-baking-as-therapy I'm thinking this recipe might be a bad one. Eclairs with lemon cream are ready-to-eat! 2 To assemble the éclairs, slice the “fingers” in half horizontally and remove the tops. Spoon the mixture into a pastry bag with a large round tip (or a bag with the corner cut). Both times, it simply did not work - the dough turned out as a thin batter. Spoon the whipped cream into a clean pastry bag fitted with a 1/2-inch star tip. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com. Typically 4 eggs is enough, but if the dough is still thick - you can add one more egg. Bake the eclairs for 10 minutes, then reduce the oven heat to 375 and bake them for another 20 minutes. Alternately, slice the top third off of each eclair, fill the bottom with a few tablespoons of lemon cream, replace the tops, and drizzle with glaze. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Fit a piping bag with an open star tip, and fill piping bag halfway with the filling. See what other Food52 readers are saying. Eclairs will raise better if is we add some steam to the oven. Add butter, salt and bring to boil again. Eclairs with Lemon Cream - step by step recipe with pictures Eclairs are made from a classic French pastry called pâte à choux, which is also the base of cream puffs and delightfully cheesy gougéres. Use a pastry bag with 15 mm nozzle to squeeze stripes of dough on a baking parchment (approximately 10 cm long). Yossy Arefi is a photographer and stylist with a passion for food. Fill each eclair with a few tablespoons of the cream, then dip the top in the Meyer lemon glaze. Look at how pretty everything else! I tried this recipe twice, once following it as written and once cooking the dough longer after adding the flour.